Ok, I can’t help but share this. It made me laugh out loud and I hope it does the same for you. I don’t really follow sports and I’m not a huge football fan unless it’s 2004 (or 2005?!) and the Eagles made the Super Bowl. Then I’m all like, oh yeah, I’ll wear the jersey and pretend I care…
I’m definitely not a Patriot’s fan (I ALWAYS cheer for the underdog and the Patriots, well, aren’t). But, I keep up with current events to know enough to make light conversation about the whole Deflatagate debacle. Well, Tom Brady just appeared in court for Deflategate and the artist capturing his likeness just had to issue a statement after a public outcry of her depiction of Tom Brady…
“I apologize to Tom Brady for not making him as good-looking as he is.” – Jane Rosenberg, New York artist
I don’t know what the big deal is. I think it’s spot on.
Anyway! Can we talk about figs for a moment? Figs are such a fun snack. I’ve only recently began buying figs raw. Although they aren’t super low glycemic, I think of them on similar to grapes or berries. They’re a healthy treat so I don’t mind the increased natural sugars they contain.
I love this recipe for a fun appetizer or party snack. They’re easy enough to make ahead and then add the drizzle and herbs when you’re ready to serve them! So let’s get down to business and make some Prosciutto + Fig Kabobs!!
Here’s how you make these awesome Prosciutto and Fig Skewers:
I’ve heard that if you soak your skewers in water before you use them you can avoid any splintering. I’m not sure if this is true, but it might be worth a go if you’re up for it.
Cut the little stem nub off the figs. Then, cut the figs into fourths. Cut the feta cheese into cubes. Cut each prosciutto in half.
Alternate putting the fig, then prosciutto, then feta, fig, prosciutto, and feta on the skewer. Plate it and drizzle with balsamic reduction and fresh, chopped basil.
- wooden skewers
- 4 figs, stems removed and cut in fourths
- 8 oz. feta cheese, cut in 1 inch cubes
- 6 slices prosciutto, cut in half (about 3 oz.)
- 2 tablespoons balsamic reduction, for drizzling
- handful fresh basil, chopped
- Cut the stems off the figs. Then, cut the figs into fourths.
- Cut the feta cheese into cubes.
- Cut each prosciutto in half.
- Alternate putting the fig, then feta cheese, then prosciutto, then fig, and so onto the skewer.
- Drizzle with balsamic reduction and sprinkle with chopped basil.
Serving (1 kabob): Calories 194; Fat 10.5g (Sat 6.4g); Protein 14.8g; Carb 11g (net carb 9.4g); Fiber 1.6g; Sodium 935mg
Want to save this for later? Pin the image below!!